About Us
A roastery and a kitchen,
both run by one family.
Roasting coffee and baking pound cake from a corner of Goose Creek, South Carolina, since the year we decided real cups of coffee shouldn’t be hard to find.
Our Story
It started with two things we couldn’t stop making.
Stew kept buying green coffee beans and roasting them in a popcorn maker on the back patio. The kitchen kept turning out pound cakes for every birthday, baby shower, and Tuesday afternoon. Friends started asking if they could buy bags. Coworkers started showing up “just to grab a slice.” Eventually we ran out of polite ways to say no — so we started saying yes for real money instead.
That was the beginning of Stew’s Brews & Chews. The popcorn maker is gone, replaced by a proper drum roaster. The kitchen got bigger. Everything else is the same: every bag is filled by hand, every cake is mixed in a stand mixer one batch at a time, and the rule hasn’t changed. We don’t sell anything we wouldn’t put on our own table.
“Don’t sell anything you wouldn’t bring to your own table.”
— The one rule we won’t break
How It Gets Made
Two crafts, one week.
Mondays
Roast day.
We bring in green beans from a small handful of importers we trust — people who can tell you the farm, the elevation, the processing method, and the names of the families doing the work. Every Monday we roast through the week’s orders on our drum roaster, batch by batch, tasting at every stage. The bags get sealed the same afternoon and labeled with the roast date. Whatever’s still on the shelf Friday becomes the cafe’s drip coffee.
Thursdays
Bake day.
Butter, sugar, eggs, flour, vanilla, and not a lot else. The kitchen smells like brown butter for most of Thursday morning. Each pound cake is mixed in a stand mixer one loaf at a time — no industrial sheets, no shortcuts. Lemon glaze gets poured while the cake is still hot. By Friday morning the loaves are vacuum-sealed and ready for the post office or your pickup window.
What we won’t do
A short list of nos.
No stale beans.
Every bag is roasted the week it ships. If we can’t fulfill an order with coffee under 14 days from roast, we hold it until the next batch.
No shortcuts in the kitchen.
No box mix, no oils standing in for butter, no shelf-stable substitutes. If the recipe calls for it, it’s in the cake.
No anonymous beans.
We can tell you the country, region, and farm for every coffee we sell. If we don’t know it, we don’t roast it.
Where We Are
A Lowcountry roastery.
Goose Creek isn’t a coffee town. It’s a Navy town, a young-family town, a hot-summer-night-on-the-porch town. That’s part of why we like roasting here — we get to introduce people to what fresh small-batch coffee tastes like for the first time. Some weeks we set up a booth at a farmers market. Some weeks we sponsor a Little League team. Most weeks we just bag coffee, ice cakes, and wave at the regulars.
Come by the roastery on a Saturday morning, or order online from anywhere — whatever works. We’d love to put a cup in your hand.
Ready to try a bag?
Pick a roast and we’ll grind it however you like — or grab a pound cake while you’re at it.